Whether you’re a Denver Bronco or a Carolina Panther, this Slow-Roasted Brisket topped with a spiced brown sugar glaze is sure to score touchdowns with your Super Bowl crowd. I love how a 9 lb brisket from Bear Creek Farm falls slap apart after spending 12 hours in an oven at 275 degrees, and the spiced brown sugar glaze caramelizes to produce a top “bark” that is flavor-packed and irresistible. This Slow-Roasted Brisket recipe produces enough meat to slice and serve with mashed potatoes or set on Jones Mill Farm sourdough slider buns for a sensational Super Bowl celebration.
Like all Bear Creek Farm beef cuts, these briskets are all-natural Angus beef that are grass-fed and grain finished. I like to think of them as the linebackers of the beef world — hefty and strong with just the right amount of fattiness. In fact, it’s the exceptional marbling of Bear Creek Farm brisket that makes if perfect for low and slow roasting in the oven.
Brisket is unique in the way that it comes with its own juicy insurance policy — the fat cap! And Bear Creek Farm brisket has a mighty fine one. You can trim the fat cap down to about 1/4-inch, or completely remove it if you prefer a leaner cut of meat. I prefer to trim away the tougher deposits of fat from the brisket before roasting and leave the fat cap be to create plenty of juiciness. But for sake of simplicity, feel free to roast your brisket as-is.
Once I trimmed my brisket, I covered it in an ample amount of salt and pepper and let it rest while I sliced two large onions in 3/4-inch slices (I like thicker onion slices with my Slow-Roasted Brisket). Fill the bottom of a large roasting pan with the onions and mix with a bit of salt, then place the raw brisket on top with the fat cap up.
Before I place my Bear Creek Farm beef brisket in the oven, I whip up a spiced brown sugar glaze to produce a caramelized crust that mimics the hard outer “bark” of a smoked brisket. I use 1 can of tomato paste to give my glaze a sticky texture and tart flavor, and mix in 1/2 cup brown sugar (light or dark), 1/3 cup of apple cider vinegar, 5 minced garlic cloves, and a ton of yummy spices. This makes a sticky, sweet glaze to cover my slow-roasted brisket. (Tip: The glaze can also be slathered on a day in advance and left overnight in the refrigerator if you have the time or forethought.)
Brisket is known for possessing a lot of connective tissue that can be broken down in the oven for many hours at a low temperature. To get that sugary dark crust on top, I slather my brisket with the spiced brown sugar glaze and roast it uncovered for 12 hours at 275 degrees. If you like a softer “bark” and a steamier brisket, you can cover it with foil during the last 6 of the 12 hours at the same temperature, and give it a quick ten minutes under the broiler to crisp-up the glaze. (Tip: feel free to throw in any market root vegetables that you like, such as fresh carrots, potatoes, turnips, or radishes.)
Once my Bear Creek Farm Slow-Roasted Brisket was finished roasting, I let it rest on a cutting board for 20 minutes, and then began to slice it at the thinner end against the grain. I left my foil by my cutting board to remove and transfer the fatty parts, and a platter for the succulent slices. Once I got closer to the thicker end, the meat began to pull away easily — perfect for making Super Bowl sliders!
Speaking of sliders for Super Bowl Sunday, we hear the best slider buns to be found this Saturday at our market will be at the Jones Mill Farm booth. Judy Stroud’s sourdough buns will be baked fresh and ready for pulled Bear Creek Farm brisket and hunks of caramelized onions to feed hungry football fans. Enjoy and go team!
1 large Bear Creek Farm brisket
salt and pepper
2 large yellow or white onions, sliced
market root vegetables (optional)
Jones Mill Farm sourdough slider buns
Spiced Brown Sugar Glaze
1 6-ounce can tomato paste
1/2 cup brown sugar (light or dark)
1/3 cup apple cider vinegar
2 teaspoons ground ginger
1 teaspoon allspice
1 teaspoon salt
1 teaspoon sweet paprika
1 teaspoon red pepper flakes or ground cayenne pepper
1/4 teaspoon ground clove
5 cloves garlic, minced (or 1 tablespoon garlic powder)
1 tablespoon Worcestershire sauce